Pickled Jalapenos
These pickled jalapenos are quick, easy and better than store bought ones. Make a batch and add them over anything that needs a spicy kick!
Servings : 0
EQUIPMENT
- 17 oz/ 500 ml glass jar (heatproof)
INGREDIENTS
- 0.5 lb / 225g jalapenos
- 3/4 cup distilled white vinegar
- 3/4 cup water
- 1 tbsp sugar
- 1 tbsp salt
- 5 garlic cloves (peeled, lightly crushed)
INSTRUCTIONS
- Prep the jalapenos: Cut the jalapenos into even slices that are neither too thick nor too thin. Wash the cut jalapenos in a bowl of cold water to release excess seeds. Strain out the jalapenos and set aside.
- Make the brine: Add water, vinegar, salt, sugar and garlic cloves to a small pot. Bring it to a light boil.
- Simmer the jalapenos: Add the sliced jalapenos and simmer for 1 minute. Take off the heat and allow it to cool to room temperature.
- Sterilize the jars: Bring a pot of water to a boil. Add in 17 oz/ 500 ml heatproof glass jar and simmer for 15 minutes. Simmer the lid for 2 minutes. This will help sterilize the jar and prevent contamination. Carefully remove from the pot and let it dry.
- Store pickled jalapenos: Pour the jalapenos and brine into the jar. Ensure that the jalapenos are completely submerged in the brine. Store in the refrigerator for upto 2 months.
Tried this recipe?Let us know how it was!